With about 5-7 minutes left on the buckwheat and squash, heat a skillet over medium heat with 1 tablespoon olive oil. Add chickpeas and bok choy leaves to the pan and sauté for a couple of minutes. Add in 1/4 teaspoon salt, lemon juice and garlic to the pan and sauté for another minute.

When the squash and buckwheat are done cooking, add them to the skillet. Sauté for 2-3 more minutes.

Divide the curry between 2-3 bowls and EAT UP.

Back in my college days, I got to study abroad in London. This is the place where I fell in love with Indian food. Market after market filled with pungent, wafting aromas of curry and samosas, along side the unique smells and flavors of Ethiopian food. HOLY WOW. I’m in love. So since that time many years ago, I have often made curry as a go-to easy “stuff in a bowl” type dinner. It’s easy to throw any kind of veggies in there along with a grain, so it’s super filling. OH and! Curry powder has tons of health benefits, including being a great anti inflammatory.

So I wanted to show you one of my go-to dinner recipes. It comes together in just about 30 minutes, and it’s so full of both flavors and nutrients that I know you’re gonna love it. The curry smell will waft throughout your home and the meal will warm your body. You get veggies, protein, and flavor. It’s like taking a trip to a healthy and exotic land, all while standing in your kitchen. Enjoy, my darlings!